Carrot Cake Pancakes

Growing up, my mother made the most amazing carrot cake. Her version of carrot cake is so extremely moist, and stays moist for up to 4 days after you make it. But to be honest, it never really lasted more than 2 days in our house.

I wanted to re-create these moist treats but in a gluten free, refined sugar free, and breakfast-y way. And I think I nailed it. 

Introducing, these gluten free, vegan, refined-sugar free carrot cake pancakes with cashew cream cheese and walnuts. They are so delectable, so tasty, and such a special treat. I think they make the perfect birthday breakfast in bed. 

Carrot Cake Pancakes

Serves 3


  • 1 cup gluten free flour (I use Cup4Cup)

  • 1 cup shredded organic carrot

  • 1/4 cup coconut shreds

  • 2 tbsp coconut sugar

  • 1 tbsp melted coconut oil

  • 1 tsp vanilla extract

  • 1/2 tsp sea salt

  • 1 3/4 cup coconut milk

  • Toppings: rawnola, walnuts, blueberries, cashew cream, maple syrup


  1. Start by mixing flour, carrots, and coconut shreds together in a large mixing bowl.

  2. Add your sugar, vanilla, salt, coconut milk and melted coconut oil. Stir well until all clumps are gone. You should have reached a very thick consistency here. If it's too dry, add a bit more coconut milk.

  3. Heat 1 tsp coconut oil on a non-stick pan over low-medium heat.

  4. Using a ladle, spoon one about 3/4 cup of pancake mix onto pan.

  5. Grill for 4-5 minutes or until golden brown, and then flip and cook the other side.

  6. Layer pancakes with cashew cream (recipe below), and then add your toppings and drizzle with maple syrup. Enjoy!

cashew cream cheese frosting


  • 3/4 cup raw cashews, soaked for 5 hours and rinsed

  • 2 tbsp melted coconut oil

  • 3 tbsp maple syrup

  • 1 tsp vanilla extract

  • 1/4 teaspoon sea sal

  • 2-4 tbsp water for blending, as needed.


  1. Combine all of your ingredients into a blender - except water

  2. Blend on high for 3-4 minutes, stopping blender occasionally to stir ingredients.

  3. Add water as needed to the mixture

  4. Blend until 100% completely smooth

  5. Store in an air tight container for up to 5 days! Also great on cookies, muffins, oatmeals, and by the spoonful!